The delicious variety of sweets, salads, fruits, grilled meat dishes, and soups reflect
an empire that spanned from Northern Africa, to the Balkans, the Middle East and into Europe as far as Vienna.
About Turkish cuisine in general
Turkish cuisine is to a large extent the product of a rich historical background, resulting from centuries of crossbreeding
between East and West and sustained by an infinite variety of fish, meat, vegetables and fruit. When the Turks
were nomads their food was necessarily limited, but as they settled they adopted the dishes of the conquered, refining
these continuously in the palaces of Istanbul.
Foreign guests are over and over surprised by the rich variety and painstaking preparation of vegetable here. The
market of Bodrum makes it clear: fresh vegetables have the highest value in the Turkish kitchen. They can also
be roasted, fried or served with yogurt. Vegetable courses can be eaten warm by themselves or filled with mince
meat and rice (Dolma). They can also be prepared with olive oil as a cold dish. In addition also lamb is offered
-, calf and beef and much chicken. Pork meat is forbidden to the believing Moslem, and fish has become very expensive
over the last years.
Turkish cuisine has never gotten the attention it deserves as one of the world's finest. One of your here unnamed
guides argues it even better than Italian. At the very least, it's breadth and history are impressive. The delicious
variety of sweets, salads, fruits, grilled meat dishes, and soups reflect an empire that spanned from Northern
Africa, to the Balkans, the Middle East and into Europe as far as Vienna. We will indulge in a variety of delicious
and regional specialties, including stuffed peppers and grape leaves, cheese borek, fresh tomatoes and olives,
feta cheese, grilled kebabs, rice pilav, figs, sweet baklava, pudding and cakes accompanied by Ephesus beer, a
glass of Turkish wine, silted coffee, apple tea and raki -- the national, anise-flavored alcoholic drink that is
shaken, not stirred. Although disguised as a cycling tour, the bikes are merely to work up enough appetite to enjoy
Turkish cuisine. And enjoy you will, we eat at what we feel are the best restaurants to be found. Don't plan on
Ayran is a beverage made out of Yoghurt, diluted with water, salted, and must be served cool . Very much appreciated
by Turks - ideal when you are thirsty on hot days. A must for you to try..
Among alcoholic drinks Raki as a beverage ranks at the highest point of the popularity scale in Turkey. It
is an "anisette" which clouds when water is added and normally you mix it with approximately 2 thirds
of water at the table. And therefore in the common language it is also called "Aslan süt" , (lion
milk). The great thing with Raki is that its flavour lends itself to all courses, to the hors-d'oeuvre, the sweets,
fish or meat, Raki always fits. With "Sherefe" (cheers) you salute each other
Tea and coffee
Wherever you go, tea or coffee will be offered to you, (Çay is the Turkish word for tea, pronounced 'tschai'),
it is the most preferred drink of the Turks.
A short historical note: When the Ottoman empire collapsed, Turkey lost the coffee supplier Yemen and thus the
actual national beverage - the coffee. Atatürk looked for a replacement and one was discovering at the humid
coast of the black sea, favorable conditions for the cultivation of tea. Since this time Çay is the national
beverage over all in Turkey.
The typical Turkish coffee is traditionally prepared in a small copper pot called Cezve. Heat together at the same
time coffee powder, water and sugar on a low flame. When the liquid boils, then serve the 'Kahve' in small mocca
cups. There are three types to order : 'sade' (without sugar), 'orta' (the Turkish word for medium, in this case
little sugar) and 'sekerli' (for sweet). By the way - perhaps you will find someone here or around Bodrum, who
will read your future from the coffee grounds. This is a very popular here in Turkey
The starters - or Mezeler -
Hors-d'oeuvres to the full meal. Coming for the first time to Turkey, people are surprised by the variety of small
courses, which are offered in the restaurants. Usually the waiter brings an assortment on a large tray of portion
sized plates directly to the table for everyone to select, whatever appeals. More frequently however one goes to
the selection bar inside of the restaurant.
Everything that is stuffed is called Dolmas - e.g., there are peppers and vine leaves filled with rice,
currants and pine seeds, fried slices of eggplants with garlic yogurt and Humus a a spicy paste made from chick
Afterwards the warm starters are served: e.g. Sigara Böreks, filled with white cheese and parsley; fried Zucchini
and stuffed Zucchini flowers - too numerous to mention. And the nice thing is this, if you are full they are not
bothered if you refuse to order a main course.
Much better you learn these names for delicious snacks before you come to Turkey !
Dönerkebab could be the Turkish answer to Big Mac. From a big roasting *sish* very thin sliced meat is cut
and filled into a special bread called Pide, mixed with onions and salad. (Very inexpensive and delicious)
This dish consist of a thin pancake similar to Crepes. On a curved sheet of metal this pancake is baked and then
filled mostly with a mixture of white cheese and parsley.
For sure you will see this somewhere. Something between Pizza and Tortilla, on a thin layer of pastry mince meat
is spread - with fresh garden herbs - spiced with red pepper from mild to hot.
Arsipel - superb setting in Aktur
Epsilon - in a romantic garden.
auf diesem zeitgenössischen Stich
sieht man die in die Mauern eigelassenen Friese des Mausoleums